• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rice Crust Pizza with Italian-Seasoned Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 3 c Cooked long-grain rice
  • 1 tb Olive oil
  • 2 Egg whites, lightly beaten
  • 1/2 c Grated fresh Parmesan
  • -cheese, divided
  • Vegetable cooking spray
  • 1 c Canned crushed tomatoes,
  • -undrained
  • 1 ts Dried whole oregano
  • 1/4 ts Salt
  • 1/2 ts Dried whole basil
  • 1/8 ts Pepper
  • 1 c Sliced fresh mushrooms
  • 1/4 lb Ground chicken
  • 1/4 ts Salt
  • 1/4 ts Fennel seeds, crushed
  • 3/4 c Shredded part-skim
  • -mozzarella cheese, (3
  • -ounces)


Combine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and
stir well.

Press evenly into a 12-inch pizza pan coated with cooking spray.

Bake at 400 degrees for 10 minutes; set aside.

Combine tomatoes and next 4 ingredients in a bowl, and stir well.

Spread evenly over prepared crust, and top with mushrooms.

Combine chicken and next 2 ingredients, and stir well.

Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup
Parmesan cheese and mozzarella cheese.

Bake at 400 degrees for 20 minutes or until crust is lightly browned.
Yield: 6 servings (serving size: 1 wedge).

Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g
Carbohydrate; 31mg Cholesterol; 485mg Sodium

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